Maple-Glazed Cinnamon Scones
A spiced cinnamon scone drizzled with a lightly salted sweet maple glaze. Treat yourself to one of these Maple-Glazed Cinnamon Scones with your morning cup of coffee or tea.
Just days after my baby girl was born, I was feeling the need to get into the kitchen and bake. Of course, with life being a crazy busy blur of feedings, diaper changes, and naps (for me and baby), I wasn’t able to find even a few minutes for baking in those early days. Hannah is now three weeks old, and while life still revolves around her feeding schedule, I’m feeling a little more settled. Baking and blogging are my therapy, the things I do just for me, and I can’t stay away from either for long.
These Maple-Glazed Cinnamon Scones are my latest addiction. Bake me something with cinnamon and maple syrup, and I’m in love. (Case in point, my Cinnamon-Maple Baked Oatmeal. So yum.)
For these scones, I’ve added a hefty dose of cinnamon to the dough, to make sure the cinnamon flavor can’t be missed. A drizzle of a just-sweet-enough maple glaze completes these Maple-Glazed Cinnamon Scones and makes it hard to resist going back for seconds. I made the scones a little on the smaller side, so if you grab a second (which I totally did), you don’t have to feel too guilty about it. By the way, if you’ve never made scones with white whole-wheat flour, you’ve got to give it a try. It’s one of my favorite healthy substitutions, and it totally works.
One final note – these scones are just perfect as they are. Buuut… if you decide to mix some cinnamon chips into the dough, then let’s be friends for life, ok?
- 1 ½ cups white whole-wheat flour
- 1 cup all-purpose flour
- 2 tbsp. sugar
- 1 tbsp. baking powder
- 1 tbsp. ground cinnamon
- ½ tsp. salt
- 8 tbsp. (1 stick) cold unsalted butter, cut into small cubes
- 1 cup heavy whipping cream
- ¼ cup pure maple syrup
- ½ cup powdered sugar
- 1½ tbsp. pure maple syrup
- 1 tbsp. heavy whipping cream
- pinch of salt
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Place white whole-wheat flour, all-purpose flour, sugar, baking powder, cinnamon, and salt in the bowl of a food processor.* Pulse to combine. Add in the butter pieces and pulse until the largest pieces of butter are the size of small peas, about 6-8 pulses. Transfer the mixture to a large bowl.
- In a liquid measuring cup or bowl, use a fork to combine the heavy cream and ¼ cup maple syrup. Pour into the flour mixture and use the fork to stir until mostly combined. If a few flour bits remain in the bottom of the bowl, use your hands to gently and quickly knead them into the dough.
- Divide the dough into two equal rounds and transfer to a floured work surface. Press each dough round into a 1-inch thick disk. Cut each disk into six equal triangles and place on the prepared baking sheet.
- Bake for 10-12 minutes, until barely golden on the edges.
- Let scones cool on the baking sheet before glazing.
- To make the glaze, whisk together powdered sugar, maple syrup, heavy cream, and salt. Drizzle glaze onto cooled scones.
**Scones can be frozen before or after baking. Freeze unbaked scones on a baking sheet and then transfer to a zip-top bag. Bake straight from the freezer, adding a few minutes to the baking time.
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